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Instant Pot Marbled Eggs
Course
Snack
Cuisine
Chinese
Keyword
Marbled Eggs
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
104
kcal
Author
Corrie
Ingredients
3
black tea bags
1
tablespoon
fresh lemon zest
grated finely
1
tablespoon
juniper berries
1
teaspoon
whole cloves
1
cup
water
1
tablespoon
black peppercorns
¼
cup
soy sauce
4
large
hard boiled eggs
cooled
Instructions
In a small pan, mix together all ingredients except soy sauce and eggs over medium heat and bring to a boil.
Remove from heat and transfer the mixture into a heatproof bowl.
Carefully, crack the outer shell of eggs.
Place soy sauce and eggs in the bowl with teabags mixture.
With a piece of foil, cover the bowl.
Arrange the steamer basket in the bottom of Instant Pot.
Fold a larger piece of foil paper in thirds to make a little carrier.
Arrange the foil in steamer trivet.
Place the bowl over foil paper. Now, fold the foil down around the edges of the bowl.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “Low Pressure” for about 20 minutes.
Press “Cancel” and do a quick release.
Remove the lid and transfer the eggs into a bowl.
Set aside to cool.
Peel the eggs and serve.
Nutrition
Calories:
104
kcal
|
Carbohydrates:
4
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
187
mg
|
Sodium:
876
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
274
IU
|
Calcium:
42
mg
|
Iron:
1
mg